CN101965965A - Fresh increasing flavoring and manufacturing process thereof - Google Patents
Fresh increasing flavoring and manufacturing process thereof Download PDFInfo
- Publication number
- CN101965965A CN101965965A CN2010102728710A CN201010272871A CN101965965A CN 101965965 A CN101965965 A CN 101965965A CN 2010102728710 A CN2010102728710 A CN 2010102728710A CN 201010272871 A CN201010272871 A CN 201010272871A CN 101965965 A CN101965965 A CN 101965965A
- Authority
- CN
- China
- Prior art keywords
- weight
- scallop
- enzymolysis
- carried out
- hours
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000020637 scallop Nutrition 0.000 claims abstract description 40
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 36
- 241001124553 Lepismatidae Species 0.000 claims abstract description 35
- 238000004321 preservation Methods 0.000 claims abstract description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000004332 deodorization Methods 0.000 claims abstract description 21
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 11
- 150000001413 amino acids Chemical class 0.000 claims abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 8
- 238000000746 purification Methods 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims description 39
- 102000004190 Enzymes Human genes 0.000 claims description 39
- 229940088598 enzyme Drugs 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 25
- 230000003260 anti-sepsis Effects 0.000 claims description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims description 22
- 235000020995 raw meat Nutrition 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 17
- 238000001694 spray drying Methods 0.000 claims description 16
- 238000000703 high-speed centrifugation Methods 0.000 claims description 11
- 230000000844 anti-bacterial effect Effects 0.000 claims description 10
- 239000003899 bactericide agent Substances 0.000 claims description 10
- 230000008030 elimination Effects 0.000 claims description 10
- 238000003379 elimination reaction Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 9
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 239000004375 Dextrin Substances 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 4
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000011017 operating method Methods 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 238000004061 bleaching Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 241000237503 Pectinidae Species 0.000 description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- -1 hydrochloric acid) Chemical compound 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Abstract
The invention discloses a fresh increasing flavoring and a manufacturing process thereof. Natural silver fish and scallop are used as raw materials. The process comprises the following steps of: after sorting, impurity removal, bleaching and draining treatment, extracting the silver fish and the scallop in a weight ratio of 1:1-5:1, and adding water in an amount which is 1 to 5 times the weight of the extract for pulping; and then performing fresh-keeping preservation, biological enzymolysis, deodorization, purification and concentration processes to obtain powdery fresh increasing flavoring. The fresh increasing flavoring contains the following components in percentage by weight: 0 to 12 percent of water, 0 to 3 percent of sodium chloride, 8 to 94 percent of total nitrogen and 6 to 92 percent of amino acid nitrogen. The process can furthest extract nutrient substances such as rich protein, amino acid and the like in the silver fish and the scallop, and deeply converts the marine biological resources; and the product form meets the increasing requirements of people for fresh increasing flavorings. The produced powdery flavoring has the advantages of thick and unique flavor, long quality guarantee period, carrying convenience and wide application.
Description
Technical field
The present invention relates to a kind of flavoring, specifically relate to a kind of fresh seasoning and manufacturing process thereof of increasing.
Background technology
China is a fishery big country, the contiguous Bohai Sea, the Huanghai Sea, the East Sea, four big sea areas, the South Sea, about 3,540 ten thousand square kilometres of the marine site gross area, about 1,747 ten thousand square kilometres of the landlocked water surface.The ocean catch had reached 2,838 ten thousand tons in 2005, and 1,385 ten thousand tons of wherein sea-farming output account for 1/7 of world catch.For a long time, flavorings such as the scallop juice of traditional approach production are liquid, it is main material with the scallop, price is low, product is not smart, technology is coarse, the technical merit of processing is advanced inadequately, therefore can not extract nutriments such as protein in the scallop, amino acid to greatest extent, and the cost height, not portable.
Summary of the invention
The objective of the invention is to overcome above-mentioned deficiency, can extract nutriments such as the abundant protein that contains in natural silverfish, the scallop, amino acid to greatest extent and provide a kind of, with natural silverfish, scallop is primary raw material, carry out extracting by biological enzymolysis technology, the novel fresh seasoning and the manufacturing process thereof of increasing of being taken off again that raw meat deodorization, purification concentration technique obtain.
The present invention realizes by the following technical solutions: a kind of fresh seasoning that increases, its raw material are natural silverfish and scallop, and after go-on-go impurity elimination, rinsing drained processing, extracting this both weight ratio was 1: 1～5: 1, and the water that adds 1～5 times of weight is again pulled an oar; Then, through preservation and antisepsis, biological enzymolysis, take off behind raw meat deodorization, the purification enrichment process and obtain the Powdered fresh seasoning that increases, the percentage by weight of its ingredient is: moisture is 0～12%; Sodium chloride is 0～3%; Full nitrogen is 8～94%; Amino-acid nitrogen is 6～92%.
According to the above-mentioned manufacturing process that increases fresh seasoning be: it comprises following operating procedure:
At first, carry out the raw material treatment process: the preliminary treatment of 1. natural silverfish, scallop: earlier natural silverfish, scallop are carried out the go-on-go impurity elimination, and after rinsing drained, the weight ratio of extracting natural silverfish and scallop was 1: 1～5: 1, and the water that adds 1～5 times of weight is again pulled an oar; 2. preservation and antisepsis is handled: in above-mentioned slurries, add weight and carry out preservation and antisepsis for its 0.05%～0.1% bactericide, and this bactericide noresidue after preservation and antisepsis is handled;
Secondly, carry out the biological enzymolysis operation: 1. self-dissolving is handled: will be 7.0～8.0 in its pH value through above-mentioned slurries that preservation and antisepsis is handled, temperature is to carry out self-dissolving 24～48 hours under 0～4 ℃ the condition; Perhaps, will be 7.0～8.0 in its pH value through the above-mentioned slurries that preservation and antisepsis is handled, carried out self-dissolving 6～8 hours under the condition at normal temperature; 2. exogenous enzymes is handled: the above-mentioned slurries after self-dissolving is handled are 6.0～7.0 in its pH value, temperature is that 50 ± 2 ℃, sodium chloride concentration are under 0.5 ± 0.2% the condition, to add papain, complex enzyme and food flavor enzyme again and carried out enzymolysis 8 hours; Under temperature is 55 ± 2 ℃ condition, carried out enzymolysis again 8 hours then; Be under 60 ± 2 ℃ of conditions in temperature at last, carried out enzymolysis once more 8 hours;
Once more, take off the raw meat deodorization procedures: adopt dextrin and charcoal treatment: the said hydrolyzed liquid behind enzymolysis is carried out high speed centrifugation earlier separate, 0.2～1% cycloheptaamylose that adds said hydrolyzed liquid weight again boiled 4～8 minutes, the back adds 0.05～0.5% (W/V) active carbon and adsorbs and realize taking off the raw meat deodorization, then, the hydrolyzate that will take off after the raw meat deodorization filters; Perhaps, adopt dextrin to handle: the said hydrolyzed liquid behind enzymolysis to be carried out high speed centrifugation earlier separate with dusty yeast, and then 0.8～2% cycloheptaamylose that adds said hydrolyzed liquid weight boiled 2～6 minutes, 0.2～0.8% dusty yeast that the back adds said hydrolyzed liquid weight heats and realizes taking off the raw meat deodorization in 35～45 ℃, will take off raw meat deodorization posthydrolysis liquid then to filter;
At last, the enrichment process of purifying: 1. concentration: the aforesaid liquid after will filtering is positioned over and carries out vacuum in the vacuum concentration equipment and concentrate and become solid content; 2. spray drying treatment: the solid content after will concentrating is put into spray drying device and is carried out drying, finally makes the Powdered fresh seasoning that increases.
After adopting the present invention, compared with prior art have the following advantages:
1, the raw material preservation and antisepsis technology before and after the enzymolysis extractive process: natural silverfish, the most water content of scallop are very high, natural silverfish, the scallop freshness of different batches also are not quite similar, because the promptness problem of preliminary treatment or transportation after the water outlet, the raw material of some batch even slight corruption can occur.The temperature that is kept in the enzymolysis extractive process also is the temperature that is fit to microbial reproduction simultaneously, therefore must guarantee that raw material in the thermostatic process corrupt tank switching phenomenon is not taking place for a long time, the effective preservation and antisepsis technology that this depends in the whole process of production to be adopted, and noresidue, have no side effect.
2, biological self-dissolving technology: natural silverfish, scallop self contain abundant enzyme system, by creating the various conditions that are fit to the raw material self-dissolving, the enzyme system of raw material self are played a role, and reach the purpose that improves product quality, reduces production costs.
3, Controlled-enzymatic Hydrolysis technology: by researchs such as molecular weight distribution to enzymatic hydrolysis condition, degree of hydrolysis (DH) and enzymolysis product, determine the correlation between enzymatic hydrolysis condition, degree of hydrolysis and the enzymolysis product molecular weight distribution, thereby the method by control enzymatic hydrolysis condition, degree of hydrolysis of realizing obtains the desirable enzymolysis product that is rich in several amino acids, is gustin.
4, take off the raw meat deodorization technique: enzymolysis raw material later unavoidably can have very heavy stench flavor, can slough the peculiar smell of enzymolysis product substantially by technologies such as high speed centrifugation separation, absorbing and deodorizing and supercharging filtrations.
5, high concentration purification technique: in the initial enzymolysis product to be fresh material concentration lower, by the powdery product that vacuum concentrates, technology such as spray-drying can obtain high concentration and high freshness.
6, this flavoring uniqueness with rich flavor, long shelf-life, easy to carry, of many uses.
7, produce the Powdered fresh seasoning that increases by biotechnology, can extract nutriments such as the abundant protein that contains in silverfish, the scallop, amino acid to greatest extent, not only the degree of depth has transformed living marine resources, and product form caters to people to increasing the growing demand trend of bright flavouring very much.
Description of drawings
Fig. 1 increases the flow chart of the manufacturing process of fresh seasoning for the present invention.
The specific embodiment
Below the present invention is described in further detail by accompanying drawing and the specific embodiment.
The present invention increases fresh seasoning, and its raw material is natural silverfish and scallop, and after go-on-go impurity elimination, rinsing drained processing, extracting this both weight ratio was 1: 1～5: 1, and the water that adds 1～5 times of weight is again pulled an oar; Then, through preservation and antisepsis, biological enzymolysis, take off behind raw meat deodorization, the purification enrichment process and obtain the Powdered fresh seasoning that increases, the percentage by weight of its ingredient is: moisture is 0～12%; Sodium chloride is 0～3%; Full nitrogen is 8～94%; Amino-acid nitrogen is 6～92%.
As shown in Figure 1, according to the above-mentioned manufacturing process that increases fresh seasoning be: it comprises following operating procedure:
At first, carry out the raw material treatment process: the preliminary treatment of 1. natural silverfish, scallop: earlier natural silverfish, scallop are carried out go-on-go impurity elimination (mainly being to reject other foreign material, scallop shell, scallop splanchna), and through rinsing, drain, rub after, the weight ratio of extracting natural silverfish and scallop is 1: 1～5: 1, and the water that adds 1～5 times of weight is again pulled an oar; 2. preservation and antisepsis is handled: in above-mentioned slurries, add weight and carry out preservation and antisepsis for its 0.05%～0.1% bactericide, and this bactericide noresidue after preservation and antisepsis is handled;
Secondly, carry out the biological enzymolysis operation: 1. self-dissolving is handled: will be that 7.0～8.0 (realizing by adding basic species such as acid, hydro-oxidation sodium such as hydrochloric acid), temperature are to carry out self-dissolving 24～48 hours under 0～4 ℃ the condition in its pH value through above-mentioned slurries that preservation and antisepsis is handled; Perhaps, will be 7.0～8.0, under the condition of normal temperature (20～25 ℃), carry out self-dissolving 6～8 hours in its pH value through the above-mentioned slurries that preservation and antisepsis is handled; 2. exogenous enzymes is handled: the above-mentioned slurries after self-dissolving is handled are that 6.0～7.0 (realizing by adding basic species such as acid, hydro-oxidation sodium such as hydrochloric acid), temperature are that 50 ± 2 ℃, sodium chloride concentration are under 0.5 ± 0.2% the condition in its pH value, add 1 ‰ papain (enzyme work 1 * 10 of above-mentioned silverfish and scallop extraction weight again
4U/g), (enzyme lives 1.2 * 10 to 1 ‰ of above-mentioned silverfish and scallop extraction weight complex enzyme
4U/g) and above-mentioned silverfish and scallop extract 2 ‰ food flavor enzyme of weight (enzyme live 1.2 * 10
4U/g) carried out enzymolysis 8 hours; Under temperature is 55 ± 2 ℃ condition, carried out enzymolysis again 8 hours then; Be under 60 ± 2 ℃ of conditions in temperature at last, carried out enzymolysis once more 8 hours;
Once more, take off the raw meat deodorization procedures: adopt dextrin and charcoal treatment: the said hydrolyzed liquid behind enzymolysis is carried out high speed centrifugation earlier separate (use centrifugal separator), 0.2～1% cycloheptaamylose that adds said hydrolyzed liquid weight again boiled 4～8 minutes, the back adds 0.05～0.5% (W/V) active carbon and adsorbs and realize taking off the raw meat deodorization, then, to take off hydrolyzate after the raw meat deodorization and filter that (use plate and frame filter press, filter pressure is 0.4～0.6MPa); Perhaps, adopt dextrin to handle: the said hydrolyzed liquid behind enzymolysis to be carried out high speed centrifugation earlier separate (use centrifugal separator) with dusty yeast, and then 0.8～2% cycloheptaamylose that adds said hydrolyzed liquid weight boiled 2～6 minutes, 0.2～0.8% dusty yeast that the back adds said hydrolyzed liquid weight heats 30 minutes (absorption) and realizes taking off the raw meat deodorization in 35～45 ℃, then, to take off hydrolyzate after the raw meat deodorization and filter that (use plate and frame filter press, filter pressure is 0.4～0.6Mpa);
At last, the enrichment process of purifying: 1. concentration: the aforesaid liquid after will filtering be positioned over carry out in the vacuum concentration equipment vacuum concentrate (it is that 0.08MPa, temperature are 80～90 ℃ that the control vacuum concentrates pressure) become solid content (for former weight 40 ± 5%); 2. spray drying treatment: the solid content after will concentrating is put into spray drying device and is carried out drying (the spray-drying condition is that EAT is that 180～190 ℃, leaving air temp are 80～90 ℃), finally makes the Powdered fresh seasoning that increases.
Embodiment 1: natural silverfish, the impurity elimination of scallop go-on-go, rinsing are drained, get 50 kilograms of natural silverfishes, 50 kilograms of scallops, after add 100 kilograms water, pull an oar with beater.0.05% bactericide that adds above-mentioned slurry weight carries out preservation and antisepsis; Then, this fish is starched its pH7.0,0～4 ℃ of self-dissolving of temperature 36 hours.Then, be under 0.5% condition at its pH 7.0,50 ℃ of temperature, sodium chloride concentration, (enzyme lives 1 * 10 to add 0.1 kilogram of papain
4U/g), 0.1 kilogram (enzyme lives 1.2 * 10 to complex enzyme
4U/g), 0.2 kilogram (enzyme lives 1.2 * 10 to food flavor enzyme
4U/g) enzymolysis is 8 hours; Then under 55 ℃ of conditions of temperature, enzymolysis 8 hours; At last under 60 ℃ of conditions of temperature, enzymolysis 8 hours.After said hydrolyzed liquid separated with the centrifugal separator high speed centrifugation, add after 0.5% cycloheptaamylose boils 6 minutes, add 0.05% (W/V) active carbon stirring and adsorbing again.Under press filtration pressure 0.6Mpa, filter afterwards.Place vacuum concentration equipment then, vacuum concentrates pressure 0.08MPa, 80 ℃ of temperature, and being concentrated to solid content is 40 ± 5%.Put into spray drying device at last, the spray-drying condition is 180 ℃ of EATs, and 85 ℃ of leaving air temps are made the Powdered fresh seasoning that increases.
Embodiment 2: with natural silverfish, the impurity elimination of scallop go-on-go, rinsing drains, and gets 50 kilograms of natural silverfishes, 50 kilograms of scallops, after add 100 kilograms water, pull an oar with beater.The 0.05% bactericide preservation and antisepsis that adds above-mentioned slurry weight; Fish is starched its pH 7.0,0～4 ℃ of self-dissolving of temperature 36 hours.At its pH 7.0,50 ℃ of temperature, sodium chloride concentration is under 0.5% condition, and (enzyme lives 1 * 10 to add 0.1 kilogram of papain
4U/g), 0.1 kilogram (enzyme lives 1.2 * 10 to complex enzyme
4U/g), 0.2 kilogram (enzyme lives 1.2 * 10 to food flavor enzyme
4U/g) enzymolysis is 8 hours; Then under 55 ℃ of conditions of temperature, enzymolysis 8 hours; At last under 60 ℃ of conditions of temperature, enzymolysis 8 hours.Said hydrolyzed liquid is separated with the centrifugal separator high speed centrifugation, add 1.6 kilograms of cycloheptaamyloses and boiled 5 minutes, add 0.4 kilogram of dusty yeast then in 40 ℃ of heating 30 minutes.Under press filtration pressure 0.6Mpa, filter afterwards.Place vacuum concentration equipment then, the control vacuum concentrates pressure 0.08MPa, 80 ℃ of temperature, and being concentrated to solid content is 40 ± 5%.Put into spray drying device at last, the spray-drying condition is 190 ℃ of EATs, and 85 ℃ of leaving air temps are made the Powdered fresh seasoning that increases.
Embodiment 3: with natural silverfish, the impurity elimination of scallop go-on-go, rinsing drains, and gets 50 kilograms of natural silverfishes, 50 kilograms of scallops, after add 100 kilograms water, pull an oar with beater.0.05% bactericide that adds above-mentioned slurry weight carries out preservation and antisepsis; Fish is starched at its pH 7.0 self-dissolving at normal temperatures 8 hours.At its pH 7.0,50 ℃ of temperature, sodium chloride concentration is under 0.5% condition, and (enzyme lives 1 * 10 to add 0.1 kilogram of papain
4U/g), 0.1 kilogram (enzyme lives 1.2 * 10 to complex enzyme
4U/g), 0.2 kilogram (enzyme lives 1.2 * 10 to food flavor enzyme
4U/g) enzymolysis is 8 hours; Then under 55 ℃ of conditions of temperature, enzymolysis 8 hours; At last under 60 ℃ of conditions of temperature, enzymolysis 8 hours.Said hydrolyzed liquid is separated with the centrifugal separator high speed centrifugation, add 1.6 kilograms of cycloheptaamyloses and boiled 5 minutes, add 0.4 kilogram of dusty yeast then in 40 ℃ of heating 30 minutes.Under press filtration pressure 0.6Mpa, filter afterwards.Place vacuum concentration equipment then, the control vacuum concentrates pressure 0.08MPa, 80 ℃ of temperature, and being concentrated to solid content is 40 ± 5%.Put into spray drying device at last, the spray-drying condition is 180 ℃ of EATs, and 85 ℃ of leaving air temps are made the Powdered fresh seasoning that increases.
Embodiment 4: with natural silverfish, the impurity elimination of scallop go-on-go, rinsing drains, and gets 50 kilograms of natural silverfishes, 50 kilograms of scallops, after add 100 kilograms water, pull an oar with beater.0.05% bactericide that adds above-mentioned slurry weight carries out preservation and antisepsis; Fish is starched at its pH 7.0 self-dissolving at normal temperatures 8 hours.At its pH 7.0,50 ℃ of temperature, sodium chloride concentration is under 0.5% condition, and (enzyme lives 1 * 10 to add 0.1 kilogram of papain
4U/g), 0.1 kilogram (enzyme lives 1.2 * 10 to complex enzyme
4U/g), 0.2 kilogram (enzyme lives 1.2 * 10 to food flavor enzyme
4U/g) enzymolysis is 8 hours; Then under 55 ℃ of conditions of temperature, enzymolysis 8 hours; At last under 60 ℃ of conditions of temperature, enzymolysis 8 hours.Said hydrolyzed liquid is separated with the centrifugal separator high speed centrifugation, add 0.5% cycloheptaamylose and boiled 6 minutes, the back adds 0.05% (W/V) active carbon.Under press filtration pressure 0.6Mpa, filter afterwards.Place vacuum concentration equipment then, the control vacuum concentrates pressure 0.08MPa, 80 ℃ of temperature, and being concentrated to solid content is 40 ± 5%.Put into spray drying device at last, the spray-drying condition is 180 ℃ of EATs, and 85 ℃ of leaving air temps are made the Powdered fresh seasoning that increases.
Claims (3)
1. one kind increases fresh seasoning, it is characterized in that: its raw material is natural silverfish and scallop, and after go-on-go impurity elimination, rinsing drained processing, extracting this both weight ratio was 1: 1～5: 1, and the water that adds 1～5 times of weight is again pulled an oar; Then, through preservation and antisepsis, biological enzymolysis, take off behind raw meat deodorization, the purification enrichment process and obtain the Powdered fresh seasoning that increases, the percentage by weight of its ingredient is: moisture is 0～12%; Sodium chloride is 0～3%; Full nitrogen is 8～94%; Amino-acid nitrogen is 6～92%.
2. the manufacturing process that increases fresh seasoning according to claim 1 is characterized in that: it comprises following operating procedure:
At first, carry out the raw material treatment process: the preliminary treatment of 1. natural silverfish, scallop: earlier natural silverfish, scallop are carried out the go-on-go impurity elimination, and after rinsing drained, the weight ratio of extracting natural silverfish and scallop was 1: 1～5: 1, and the water that adds 1～5 times of weight is again pulled an oar; 2. preservation and antisepsis is handled: in above-mentioned slurries, add weight and carry out preservation and antisepsis for its 0.05%～0.1% bactericide, and this bactericide noresidue after preservation and antisepsis is handled;
Secondly, carry out the biological enzymolysis operation: 1. self-dissolving is handled: will be 7.0～8.0 in its pH value through above-mentioned slurries that preservation and antisepsis is handled, temperature is to carry out self-dissolving 24～48 hours under 0～4 ℃ the condition; Perhaps, will be 7.0～8.0 in its pH value through the above-mentioned slurries that preservation and antisepsis is handled, carried out self-dissolving 6～8 hours under the condition at normal temperature; 2. exogenous enzymes is handled: the above-mentioned slurries after self-dissolving is handled are 6.0～7.0 in its pH value, temperature is that 50 ± 2 ℃, sodium chloride concentration are under 0.5 ± 0.2% the condition, to add papain, complex enzyme and food flavor enzyme again and carried out enzymolysis 8 hours; Under temperature is 55 ± 2 ℃ condition, carried out enzymolysis again 8 hours then; Be under 60 ± 2 ℃ of conditions in temperature at last, carried out enzymolysis once more 8 hours;
Once more, take off the raw meat deodorization procedures: adopt dextrin and charcoal treatment: the said hydrolyzed liquid behind enzymolysis is carried out high speed centrifugation earlier separate, 0.2～1% cycloheptaamylose that adds said hydrolyzed liquid weight again boiled 4～8 minutes, the back adds 0.05～0.5% (W/V) active carbon and adsorbs and realize taking off the raw meat deodorization, then, the hydrolyzate that will take off after the raw meat deodorization filters; Perhaps, adopt dextrin to handle: the said hydrolyzed liquid behind enzymolysis to be carried out high speed centrifugation earlier separate with dusty yeast, and then 0.8～2% cycloheptaamylose that adds said hydrolyzed liquid weight boiled 2～6 minutes, 0.2～0.8% dusty yeast that the back adds said hydrolyzed liquid weight heats and realizes taking off the raw meat deodorization in 35～45 ℃, will take off raw meat deodorization posthydrolysis liquid then to filter;
At last, the enrichment process of purifying: 1. concentration: the aforesaid liquid after will filtering is positioned over and carries out vacuum in the vacuum concentration equipment and concentrate and become solid content; 2. spray drying treatment: the solid content after will concentrating is put into spray drying device and is carried out drying, finally makes the Powdered fresh seasoning that increases.
3. the manufacturing process that increases fresh seasoning according to claim 2, it is characterized in that: the above-mentioned slurries after self-dissolving is handled are 6.0～7.0 in its pH value, temperature is that 50 ± 2 ℃, sodium chloride concentration are under 0.5 ± 0.2% the condition, add 1 ‰ enzyme work 1 * 10 of above-mentioned silverfish and scallop extraction weight again
4The papain of u/g, above-mentioned silverfish and scallop extract 1 ‰ enzyme of weight and live 1.2 * 10
4The complex enzyme of u/g and above-mentioned silverfish and scallop extract 2 ‰ enzyme of weight and live 1.2 * 10
4The food flavor enzyme of u/g carried out enzymolysis 8 hours; Under temperature is 55 ± 2 ℃ condition, carried out enzymolysis again 8 hours then; Be under 60 ± 2 ℃ of conditions in temperature at last, carried out enzymolysis once more 8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102728710A CN101965965B (en) | 2010-08-31 | 2010-08-31 | Fresh increasing flavoring and manufacturing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102728710A CN101965965B (en) | 2010-08-31 | 2010-08-31 | Fresh increasing flavoring and manufacturing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101965965A true CN101965965A (en) | 2011-02-09 |
| CN101965965B CN101965965B (en) | 2012-08-29 |
Family
ID=43545247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102728710A Active CN101965965B (en) | 2010-08-31 | 2010-08-31 | Fresh increasing flavoring and manufacturing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101965965B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599570A (en) * | 2012-03-13 | 2012-07-25 | 河南工业大学 | Chinese yam, wolfberry and hawthorn compound beverage |
| CN103315335A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Processing method of instant scallop adductor |
| CN104256751A (en) * | 2014-09-17 | 2015-01-07 | 天津春发生物科技集团有限公司 | Preparation method of pure natural freshening seasoning soup packet |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11136A (en) * | 1997-06-09 | 1999-01-06 | Kikkoman Corp | Production of food boiled down in soy |
| CN101336695A (en) * | 2008-08-01 | 2009-01-07 | 潘大兴 | Seasoning product and preparation method thereof |
| CN101701241A (en) * | 2009-11-05 | 2010-05-05 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop active peptide |
-
2010
- 2010-08-31 CN CN2010102728710A patent/CN101965965B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11136A (en) * | 1997-06-09 | 1999-01-06 | Kikkoman Corp | Production of food boiled down in soy |
| CN101336695A (en) * | 2008-08-01 | 2009-01-07 | 潘大兴 | Seasoning product and preparation method thereof |
| CN101701241A (en) * | 2009-11-05 | 2010-05-05 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop active peptide |
Non-Patent Citations (1)
| Title |
|---|
| 《食品工业》 20021231 胡静丽等 银鱼调味酱生产技术 , 第05期 2 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599570A (en) * | 2012-03-13 | 2012-07-25 | 河南工业大学 | Chinese yam, wolfberry and hawthorn compound beverage |
| CN103315335A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Processing method of instant scallop adductor |
| CN104256751A (en) * | 2014-09-17 | 2015-01-07 | 天津春发生物科技集团有限公司 | Preparation method of pure natural freshening seasoning soup packet |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101965965B (en) | 2012-08-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103205480B (en) | Method for producing high-quality collagen oligopeptide by using fish skin or fishbone | |
| CN102533914B (en) | High-purity fishy smell and foreign odor-free fish collagen protein peptide and preparation method thereof | |
| CN101643767B (en) | Method for preparing almond peptide from almond dregs | |
| KR20190038588A (en) | Single cell protein from thermophilic fungi | |
| CN108085356A (en) | Using cold pressing walnut dregs as the method for primary industry metaplasia production of high purity walnut peptide | |
| CN101731615A (en) | Preparation method of clam nutrition health care condiment | |
| CN101869169B (en) | Method for preparing fish oligopeptide from gurry by combining fermentation and membrane technology | |
| CN110178964A (en) | The preparation process of sturgeon protein peptides | |
| CN102204620A (en) | Method for preparing bitterless protein peptides | |
| CN110734948A (en) | extraction device and process for extracting selenium polypeptide from soybeans | |
| CN106047975A (en) | Mussel protein peptide extraction method | |
| CN106119173A (en) | A kind of shrimps low molecular peptide without bitterness and preparation method and application | |
| CN101965965B (en) | Fresh increasing flavoring and manufacturing process thereof | |
| CN103911420A (en) | Method for preparing rapeseed peptide through synergistic fermentation of lysozyme and rapeseed dregs | |
| CN101619095B (en) | Preparation method of soybean polysaccharide protein in soybean dregs | |
| CN109757600B (en) | Preparation method of perilla peptide | |
| CN109504732A (en) | A kind of preparation method of oyster active peptides | |
| CN104798982A (en) | Method for preparing bone polypeptide | |
| WO2020224058A1 (en) | Industrialized production method for preparing oyster peptide by means of enzymatic method | |
| CN114946996B (en) | Citric acid mycelium residue liquid peptide feed and preparation method thereof | |
| CN104286796A (en) | Umami-increasing seasoning and production process thereof | |
| CN102277403B (en) | Production technology of yellow wine lees proteins by enzymatic extraction | |
| CN111424067B (en) | Method for extracting low-component sea cucumber bioactive peptide | |
| CN106636267A (en) | Extracting method of small-molecular sea cucumber-oyster polypeptide | |
| CN112655954A (en) | Method for preparing idesia oil with high content of Y-linolenic acid by symbiotic fermentation of oil-producing yeast and pickle lactic acid bacteria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Huang Riming Document name: payment instructions |